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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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From one of my Chinese Cookbooks. I don't know how Authentic this recipe is, but I am posting it regardless. Note: if using fresh bamboo shoots, boil in water first for 30 minutes Ingredients:
3 dried chinese mushrooms (soaked in warm water for 30 minutes) |
4 ounces pork loin |
2 ounces bamboo shoots, rinsed (fresh or canned) |
8 ounces firm tofu |
30 fluid ounces chicken stock |
1 tablespoon shaoxing rice wine |
1 tablespoon light soy sauce |
1 1/2 tablespoons chinese white rice vinegar |
1 teaspoon salt |
1 teaspoon white pepper |
1 egg, lightly beaten |
Directions:
1. squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.
2. finely slice the pork, bamboo shoots, and bean curd all to about the same size.
3. bring stock to a boil. add the pork and boil over high heat for 2 minutes. add the mushrooms and bamboo shoots and boil for another 2 minutes. next add the shaoxing, light soy sauce, rice vinegar, salt and pepper. boil for 1 minute. reduce heat to simmer, cover and cook for 5 minutes. add the bean curd and boil uncovered for 2 minutes.
4. To Serve: rapidly stir in the egg until it has formed fine shreds.
5. Serve immediately.
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